San Antonio Style Carne Guisada Recipes

CARNE GUISADA II

Steps:

• Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
• Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.

SOUTH TEXAS CARNE GUISADA

Steps:

• Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
• Continue cooking, stirring often, until the meat is tender, about 30 minutes.

CARNE GUISADA SAN ANTONIO STYLE

Steps:

• 1. Cut the roast into 1 inch cubes and using the tblspn of Salt season the beef evenly
• 2. Thinly slice the 3 cloves of Garlic
• 3. I use a Mandolin and slice the (de-seeded fresh)Jalapeño and Onion very thin
• 4. Quarter both Tomatoes and de-seed and finely chop the bell pepper
• 5. In a Large pot add the Lard or Butter (oil can be used) and turn to medium adding the Beef then the Tomatoes then the Onion the the Peppers
• 6. Add the remaining spices over the top and using a large spoon stir the ingredients together,,cover with lid and turn to Low cooking for 3 1/2 - 4 hours
• 7. During the Last 20 minutes of cooking stir the tablespoon of Corn Masa into the 1/2 cup of water and add to the Carne Guisada to tighten up the gravy and continue to cook!
• 8. Serve on warm Flour Tortillas with Cheese and now you're in Carne Guisada Tex-Mex Heaven... Now just grab yourself a Cold Big Red and Enjoy! All my friends who have had this said it Rivals the best places in San Antonio!

SOUTH TEXAS CARNE GUISADA

Steps:

• Cut beef into ¾-inch cubes. In large nonstick skillet or stock pot, sauté beef until brown, over MEDIUM heat. Add oil and flour and toss with beef until flour is brown. Add water and spices, stirring well.
• Add beef broth and reduce heat to MEDIUM-LOW. Simmer approximately 30 minutes until beef is tender. (If sauce seems too thin, add a bit more flour to desired consistency.)
• Spoon Carne Guisada into warm flour tortillas. Garnish with sour cream, cheese and pico de gallo, as desired.

SAN ANTONIO-STYLE CARNE GUISADA

Steps:

• Combine Seasoning, Cumin Powder, Chili Powder and Red Pepper in a bowl and dredge the meat through it.
• Lightly brown meat in Coconut or Vegetable oil in large sauce pan on stove along with minced fresh garlic and chopped onions.
• Add minced Serrano Peppers (may want to wear kitchen gloves while mincing).
• Mix together some of the Beef Stock and Tomato Paste and add to beef along with the rest of the stock.
• Simmer for about 2 1/2 hours, stirring occasionally, or put on low in crock pot. Test for desired tenderness.
• Serve with flour tortillas, grated cheese, sour cream and shredded lettuce.
• May also serve with Spanish rice, and Refried beans.

THE HIRSHON SAN ANTONIO CARNE GUISADA

Steps:

• Rinse, dry and cut the meat. In a bowl, toss together with the seasoned flour and remove, shaking off the excess.
• In a large pot or a Dutch oven, heat the lard or oil over medium-high heat. Brown the meat on all sides (about half a minute per side). Do this in batches if need be; don't overcrowd the pot. Remove from pot and set aside.
• Lower heat to medium. If necessary, add a little more oil to the pot and saute the garlic, onion, bell peppers, jalapenos, chipotle and spices. Stirring often, cook until the vegetables just begin to soften, then and add the tomato paste, chipotles and the adobo sauce, stirring to fully incorporate. Let cook for a few more minutes.
• Add the browned beef back to the pot and pour in the beer and tomatoes (plus liquid) and add bay leaf. If the liquid doesn't completely cover the meat, add a little beer or broth to the pot to cover it. Crank up the heat, bring to a boil, then lower to a simmer. Simmer uncovered on low heat for 2-4 hours (or longer), until the meat starts to soften and break down into strings and the "gravy" thickens. Season to taste with salt and pepper and garnish with cilantro.
• Serve with warm flour tortillas.